2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans tomato puree
3 cans (6 ounces each) tomato paste
1/4 c. extra virgin olive oil
1 large carrot, shredded
1 cup chopped onion
3 cloves garlic, minced
2 bay leaves
2 teaspoons dried sweet basil
1 teaspoon dried leaf oregano
2 teaspoons seasoned salt
1 cup water

Heat oil in Crock Pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt), along with 1 cup water; stir to blend ingredients.Cook on low for 7 to 9 hours. About an hour before serving time, check and thin with more water if necessary. Serve over hot cooked spaghetti or similar pasta.